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Tuesday, August 16, 2011

Dill leaves are called as "Sabbasige Soppu" in kannada. Bassaru and Palya is a combo, an Authentic Karnataka dish usually made with a variety of lentils. Bassaru or Basida Saaru means rasam made of the water which is used to cook the lentils in kannada. Traditionally this was made more with horse gram (huruli kaalu) but here I have used Green Moong Dal with Dill Leaves, as the combination of both tastes great. The dish sounds a tedious recipe but easy when you get the hang of preparing it and the taste makes it worth the job done.

So the below listed ingredients are for both.

Preparation Time: 30 minutes

Servings: 4

Ingredients:

1 bunch Sabbasige Soppu(Dill Leaves)

1 cup Green Moong Dal

7 to 8 Garlic pods chopped

2 medium Onion chopped roughly

2 tea spoon Sambar powder

2 table spoon grated Coconut

Pinch of Turmeric powder

2 tea spoon Mustard seeds

2 tea spoon Urad dal

3–4 Green chillies

2 table spoon Chilli powder

Salt for taste

Method: Dry Palya

Soak Green Moong Dal for atleast 4 hours.

Pressure cook Green Moong Dal and Dill Leaves with little turmeric and more water for 3 whistle.